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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This was my ex mother-in-law's recipe. It was always good. Great comfort food!! Ingredients:
4 -6 boneless skinless chicken thighs |
1 (8 ounce) package thin spaghetti noodles |
1/4 cup oleo (butter) |
1/2 cup green bell pepper, diced |
1/2 cup onion, diced |
2 (8 ounce) cans cream of mushroom soup |
1 (16 ounce) package shredded velveeta cheese |
1 (6 ounce) box frozen peas (optional) |
Directions:
1. Boil chicken thighs in water until cooked. (I usually add a little seasonings, like salt, pepper, garlic powder and/or Italian seasonings).
2. Remove thighs from pan to cool. SAVE BROTH for noodles. When chicken thighs are cool enough to handle, cut into cubes.
3. Bring broth to a boil and cook noodles according to directions.
4. While noodles are cooking, melt butter in a skillet or pan, saute bell peppers and onions until tender. (I usually add a little Nature seasonings here)
5. Add soups until heated, then add about 1/2 of the package of cheese. Cook on low until cheese is melted.
6. Add frozen peas and stir thoughly.
7. When noodles are done, drain and put into a 9 x 13 pan.
8. Add chicken then add cheese mixture. Toss until coated.
9. Spread out evenly in pan then sprinkle with remaining cheese.
10. Bake at 350 for 30 - 40 minutes or until cheese is bubbly.
11. Serve with a salad, crunchy french bread and your favorite wine. ENJOY!
12. *You can use a combo of cream soups, I just like the cream of mushroom.
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